August 28, 2019
Scrambled eggs are really simple but there are a few tricks that will help get the exact outcome you want. First, is a tip from J. Kenji López-Alt, who recommends salting the eggs and letting them sit for a few minutes. The salt will dissolve proteins in the egg which allows it to set softer when you cook them.
Secondly, you should decide if you want a softer scramble or a more hard scramble. The directions in this recipe are for a fairly soft scramble, but you can get a harder scramble by starting with the pan hot before adding the eggs.
- 4 eggs
- 1/4 tablespoon butter
- Cast Iron Skillet
- Crack the eggs into a large bowl and whisk with a good amount of salt. Let stand for 10 to 15 minutes at room temperature and then add a 1/4 tablespoon of unsalted butter.
- Pour the egg mixture into a cold skillet and heat over medium heat, stirring with a whisk or spatula as soon as the butter melts.
- Continue to stir constantly for about 5 minutes, until the eggs are beginning to set and still moist. Remove from heat and continue to stir as eggs set into soft curds. Serve immediately with pepper.
This recipe was adapted from:
J. Kenji López-Alt
Written by Will Chiong who lives and works in New York building useful things.